Vegan cheese

• cup peeled and diced sweet potato

• 2 garlic cloves

• ¼ cup raw cashews

• 1 tablespoon apple cider vinegar

• ½ onion 

• ½ teaspoon sea salt

• ¼ cup extra-virgin olive oil

• ¼ cup water
  

1. Place the potato in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

2. Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, onion, salt, olive oil, and water. Blend until smooth.
   

Notes: Serve with corn chips for dipping or raw veggies.

Vegan cheese